Marshmallow Buttercream Frosting

Elevate your cakes and cupcakes with this extra fluffy yet firm marshmallow buttercream frosting. Pipe it on top or use it as a filling. It's ready in just 5 minutes, no cooking required.

Course Dessert, Sauces & Spreads

Cuisine American

Diet Vegetarian

Recipe Type Cakes, Party

Skill Level Easy

Prep Time 5

Total Time 5

Servings

Calories 198kcal

Author Angela G.

Equipment

Ingredients

Frosting

2 cups powdered sugar
7 oz marshmallow fluff
½ cup unsalted butter (1 stick), softened
1 teaspoon vanilla extract

Optional for Color

food coloring

Instructions

Blend frosting. Add powdered sugar, vanilla, and softened butter to a large mixing bowl and beat with an electric mixer until smooth.
Add marshmallow fluff and mix until fully combined and fluffy.
Color frosting. If desired, add food coloring and mix until fully combined.
Prepare piping bag. Assemble piping bag with your desired tip then place empty piping bag into a tall drinking glass and fold the opening over the rim of the glass to hold it open.
Scrape frosting into the bag and squeeze out excess air.
Pipe frosting. Apply frosting to cupcakes in a circle motion or as your recipe directs.

Notes

Watkins brand or other liquid food color incorporates better than gel food coloring.
Feel free to add a dash of salt to tone down the sweetness of the frosting.
To soften butter, heat in microwave for 15 second intervals until soft.

Nutrition